Skip takeout and whip up this baked kung pao chicken loaded with peanuts, veggies, and as much spice as you want.

Ingredients

4 chicken breasts, cut into bite-sized pieces

Salt and pepper

3 eggs, beaten

1½ cups cornstarch

¼ cup canola oil

⅓ cup soy sauce

⅓ cup rice vinegar

1 tablespoon Sriracha sauce

½ teaspoon sesame oil

2 cloves garlic, minced

⅓ cup brown sugar

1 tablespoon cornstarch

1 red bell pepper, chopped

2-3 tablespoons chopped jalapeno

⅓ cup peanuts

2 green onions, chopped

Instructions

Preheat oven to 325 degrees. Season chicken with salt and pepper.

Place the 1½ cups cornstarch and the beaten eggs into 2 separate bowls. Dip the chicken pieces into the beaten egg, then into the cornstarch.

Heat the canola oil in a large skillet over medium high heat. Cook the chicken, working in batches if necessary, until it is golden brown (don't worry if it's not cooked through, it will finish cooking in the oven). Place the chicken into a greased, 9x13 inch baking dish.

In a medium bowl, whisk together the soy sauce, rice vinegar, Sriracha, sesame oil, garlic, brown sugar and 1 tablespoon of cornstarch. Pour over the chicken and toss to coat. Sprinkle the red pepper, jalapeno and peanuts over the chicken.

Bake for 40-45 minutes, or until chicken is cooked through, stirring once halfway through baking time. Before serving, stir in the chopped green onions.

Recipe by Honest Cooking at http://honestcooking.com/kung-pao-chicken/